Go Back
+ servings
Vegan nutella is shown in a mason jar with a spoon.
Print Recipe
5 from 5 votes

Homemade Nutella Recipe

Only two ingredients and 5 minutes are needed to make this creamy and chocolatey Homemade Nutella recipe. This chocolate hazelnut spread tastes so much better than the store-bought kind and has quite a bit less sugar, too.
Prep Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 24

Ingredients

  • 3 cups roasted hazelnuts coarsely chopped
  • ¾ cup chocolate chips semi-sweet or dark*
  • ¼ tsp. salt optional

Instructions

  • Melt chocolate chips in microwave, stirring every 20-30 seconds to prevent burning. Or, use a double boiler technique to melt chocolate chips on the stovetop.
  • Add chopped hazelnuts, melted chocolate chips, and salt to a large high-speed blender, such as a Nutribullet, or a food processor.
  • Pulse to begin incorporating the ingredients and then turn on medium-low speed.
  • Blend or process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds.

Notes

  • You can also substitute the chocolate chips for ⅓ cup regular cocoa powder, ⅓ cup pure maple syrup, and ¼ cup melted coconut oil. Whisk ingredients until well combined before adding in with the hazelnuts.
  • This recipe makes roughly 1-½ cups of Nutella, or 24 tablespoons.

Meal Prep and Storage

  • How to prep ahead of time: This recipe is perfect to whip up a few days before you need it.
  • How to store: You can store your own homemade Nutella in an airtight container at room temperature for up to 3 months or in the refrigerator for up to 6 months. It also makes super cute gifts when packaged up in a mason jar with a ribbon or a bow.
  • How to freeze: Freezing is not recommended.

Nutrition

Calories: 122kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg